Joints of meat – lamb, pork, beef or otherwise – aren’t something we indulge in too often. Usually, they’re more expensive – less frugal – than cuts like skirt, ox cheek, scrag end and offal. Brisket is a little different, however. Supporting much of the weight of its attached cow, brisket is naturally sinewy and tough, making it one of the cheaper cuts. A simple but flavoursome dish, this recipe for Slow Cooked Brisket with Onions is the perfect easy Sunday afternoon roast.

For most, turkey has become the centrepiece of the Christmas table. Adorned with all the trimmings it can be quite a fetching bird, but it does have its drawbacks. Firstly, turkey simply isn’t quite as good as chicken; and, secondly it isn’t exactly appropriate for vegetarians. There are a number of solutions to the first problem, of course; ham, goose, duck and chicken are all adequate replacements. However, the second dilemma is a little trickier, and that’s where the humble nut roast comes in. Suitable for vegetarians and, without much difficulty, vegans this recipe for Hazelnut and Parsnip Nut Roast makes for a superb centrepiece free from the cost and potential problems associated with meat.

Almond and cherry have long been regarded as something of a match made in heaven. A triumphant flavour combination, these two ingredients work wonderfully together in all manner of foods, from tart to cake. As a result, at a time of year at which your cupboards inevitably contain both marzipan and glacé cherries, there is nothing else to do but make Marzipan and Cherry Cupcakes.

Mince Pies are, as well you know, a staple of Christmas here in Britain. A stalwart member of the festive lineup, these small, fruit-filled pies tend to come in one of two forms; completely covered in pastry, or adorned with a star. Personally, the former example is my mince pie of choice, but an effective way to make the latter more tempting is to replace pastry with marzipan. Marzipan Mince Pies look the part and possess a whole new element of flavour that more than makes up for the indulgence of a full-pastry pie.

Stollen (also known as Weihnachtsstollen or Christstollen at Christmas) is a traditional German fruit loaf. It’s difficult to pinpoint exactly when Stollen was first made, but over the centuries it has developed from a very basic pastry – probably eaten by the peasantry – to an enriched bread with religious significance. The traditional baking of Stollen is probably most closely linked with Dresden in the east of Germany where it has played a vital role in the city’s Christmas markets since – it is claimed – the 14th Century.